• Prep Time:
  • Cooking Time:
  • Serves: 2-4 Servings

Salad with Asparagus, Cherry Tomatoes, Kalamata Olives, and Feta

  • Recipe Submitted by on

Category: Tomatoes, Asparagus, Side Dishes, Salads

 Ingredients List

  • 1 cup leftover cooked asparagus, cut into small slices
  • 1 cup cherry tomatoes, cut lengthwise into fourths
  • 1/4 cup Kalamata olives, cut in half lengthwise
  • 1/4 cup Feta cheese (I used my favorite Feta)
  • _____________________________________________________________
  • Dressing:
  • 1 T fresh squeezed lemon juice
  • 1/4 tsp. Greek seasoning (see below for substitutes)
  • 2 T extra-virgin olive oil

 Directions

(I use Penzey's Greek seasoning which has salt, Turkish oregano, garlic, lemon, black pepper, and marjoram. You can substitute a pinch of whichever you have of those spices.)

Put lemon juice in small bowl, add Greek seasoning and let it dissolve while you prep salad ingredients.

Cut asparagus into bite-sized pieces about as long as the olives. Cut cherry tomatoes into fourths lengthwise and cut olives into half lengthwise. Mix asparagus, tomatoes, and olives in medium-sized bowl.

Whisk olive oil into lemon juice, one tablespoon at a time, then gently combine dressing with asparagus-tomato-olive mixture. Very gently stir in Feta cheese and serve immediately.

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